Roasted Red Peppers With Beans and Greens

By Ali Slagle

Updated Oct. 12, 2023

Roasted Red Peppers With Beans and Greens
Linda Xiao for The New York Times. Food Stylist: Hadas Smirnoff.
Total Time
1 hour 10 minutes
Prep Time
10 minutes
Cook Time
1 hour
Rating
4(1,033)
Comments
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In this one-dish recipe, charred peppers pair with garlicky beans and greens for soft but satisfying bites. The benefit of roasting bell peppers whole is that their sweet juices concentrate, but those flavorful juices don’t evaporate in the oven as they would if cut into slices. Better yet: This recipe’s format is endlessly adaptable. For instance, roast white beans with feta and eat with pita, or cook chickpeas with ground turmeric and cumin then dollop with yogurt.

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Ingredients

Yield:4 servings
  • 4bell peppers (preferably red)
  • ¼cup extra-virgin olive oil, plus more for serving
  • Salt
  • 3cups cooked beans (from two 15-ounce cans), rinsed
  • 3 to 4cups stemmed, chopped dark leafy greens, such as kale, collard greens, escarole or spinach
  • 1garlic clove, finely grated
  • Big pinch of red-pepper flakes
  • Herbs, spices, nuts, cheese or other optional flavor-boosting ingredients (see Tip)
  • 1tablespoon any vinegar or lemon or lime juice, plus more for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

672 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 102 grams carbohydrates; 27 grams dietary fiber; 9 grams sugars; 38 grams protein; 721 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. On a sheet pan or a large cast-iron skillet, toss the bell peppers with 2 tablespoons oil and season with salt. Roast on their sides, flipping halfway through, until browned and starting to wrinkle, 40 to 45 minutes.

  2. Step 2

    When the peppers are ready, transfer them to a plate. To the pan, add the beans, greens, garlic, red-pepper flakes, a pinch of salt, the remaining 2 tablespoons olive oil plus any additional optional ingredients (if using); stir to coat. Add the peppers back on top, then roast until the beans are warmed and the greens are wilted, 5 to 10 minutes.

  3. Step 3

    Pour the vinegar over the bean mixture. Eat the peppers and beans with more oil and vinegar to taste.

Tip
  • Add dried herbs or fresh sprigs of rosemary, thyme, sage or oregano. Add about 1 teaspoon of your favorite ground or whole spices. Add a handful of capers, olives, chopped preserved lemon, pickled peppers or anchovies. Add smokiness with harissa, smoked paprika or chipotle chile in adobo. You could also add crunch with chopped nuts, or creaminess with crumbled feta, sliced goat cheese or chopped mozzarella.

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Ratings

4 out of 5
1,033 user ratings
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Comments

mary

This is a recipe with promise but it has problems. When you cut the pepper on your plate you’ll have seeds in your beans. Saying to add things for flavor is OK for an experienced cook but not for a beginner. I’m going to make this with lots of garlic, olive oil, thyme or basil and beans I cook myself, strips of red peppers and arugula stirred in at the end.

Margaret

Mary, there is nutrition in the seeds, just as there is in many fruits and vegetable peelings we have been taught to peel. Just food for thought to pass along. “They discovered the seeds were rich in several minerals including calcium, magnesium, zinc and iron, which are beneficial in supporting bone/tissue and enzymatic processes.”

Bonita

Delicious! After the peppers were cooked, I pulled off the tops, scooped out the seeds. Drained the liquid in the peppers and saved to add it in at the end with the vinegar. I then proceeded with the recipe as written, placing the whole peppers back on the beans before heating. It looks and tastes great.

Lutheranliar

I’ve made this so many times, it’s become my don’t-want-to-go-out, don’t-want-to-go-to-the-store default dish. Really easy, very forgiving. I don’t use as much olive oil, and sometimes I use thawed-out frozen spinach. But I never get any complaints (!)

Lucy

Made the recipe using fresh borlotti beans cooked in chicken broth and aromatics. The broth was divine -- dribbled some on the final mix before putting it the oven. Halloumi, some feta... god it was great. The mix was in the oven for 10 minutes -- maybe the kale could have used a couple of more minutes. But still was so hearty, so tasty.

Lucy

I'm using chopped kale and am wondering if the time required to cook them fully than indicating the recipe. Anyone tried kale?

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